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- 2 medium zucchinis, thinly sliced - 2 medium yellow squashes, thinly sliced - 1 medium onion, thinly sliced - 2 cups ricotta cheese - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon dried basil - Salt and pepper to taste - 2 tablespoons olive oil - Fresh basil leaves for garnish (optional) When you gather your ingredients, freshness is key. Look for firm zucchinis and squashes. The onion should be firm and free from soft spots. A good ricotta cheese makes a big difference in flavor. Each serving provides: - Calories: 280 - Protein: 15g - Carbohydrates: 20g - Fat: 15g - Fiber: 3g - Sugar: 3g This dish offers a nice balance of nutrients. The zucchini and squash add fiber, while the cheeses provide protein and calcium. If you can't find zucchini, try using eggplant or bell peppers. Swap ricotta with cottage cheese for a lighter option. If you prefer a vegan dish, use cashew cheese or tofu as a base. You can also use fresh herbs instead of dried ones for a brighter taste. You can find the full recipe for this delightful dish in the recipe section. Enjoy cooking! To start, wash the zucchinis and yellow squashes. Slice them thinly. A good knife helps with this. Next, slice the onion and mince the garlic. Heat your skillet over medium heat. Add the olive oil. Sauté the onion until it turns clear, about five minutes. Add the minced garlic and spice it up with salt, pepper, oregano, and basil. Stir well and remove from heat. In a large bowl, combine the ricotta cheese, half of the mozzarella, and half of the Parmesan. Mix these well. Season with salt and pepper. Make sure it is all mixed evenly. This cheese filling is creamy and rich. It adds great flavor to your bake. Grease a 9x13 inch baking dish. Start with a layer of zucchini slices at the bottom. Overlap each slice a bit. Next, spread a layer of the cheese mixture over the zucchini. After that, add a layer of sautéed onions. Then, layer the yellow squash slices on top. Top this with the remaining mozzarella and Parmesan cheese. Repeat these layers until you run out of ingredients. Finish with a final layer of cheese. Cover the dish with aluminum foil. Place it in your preheated oven at 375°F (190°C). Bake for 30 minutes. After that, remove the foil. Bake for another 15 minutes until the top is golden and bubbly. Let the bake cool for about 10 minutes before slicing. Serve it warm and enjoy! For more details, you can check the Full Recipe. To get nice layers, slice the zucchini and squash thin. I recommend about 1/8 inch. Lay the slices slightly overlapping. This helps them cook evenly. Start with zucchini at the bottom. Next, add the cheese filling and sautéed onions. Continue layering until all ingredients are used. Make sure to finish with cheese on top. This creates a delicious, golden crust. Herbs can boost the flavor of your dish. I love using dried oregano and basil. They add great taste and aroma. Feel free to mix in fresh herbs too. Chopped fresh basil on top before serving brightens the dish. If you like a bit of spice, add a pinch of red pepper flakes to the cheese mixture. This gives it a nice kick. Ovens can vary in temperature, so watch your bake closely. If your oven runs hot, check for doneness a bit early. The top should be golden and bubbly when done. If your oven runs cool, it may need a few extra minutes. Always cover it with foil if it browns too fast. Following these tips helps ensure a perfect bake every time. For the full recipe, check the details above. {{image_2}} You can add protein to make this dish heartier. Ground turkey or chicken works well. Cook the meat with your onions and garlic until it’s no longer pink. Then, layer it between the veggies and cheese. You could also use cooked sausage for a richer flavor. If you want a meatless option, try adding lentils for protein. For a vegetarian twist, consider adding more vegetables. Spinach, bell peppers, or mushrooms add great taste and texture. Just sauté these veggies with the onions and garlic before layering. You can also sprinkle in some cooked quinoa for a nutritious boost. This keeps the dish filling without meat. This recipe is naturally gluten-free. All the ingredients, like zucchini and squash, are safe for gluten-free diets. Just make sure to check the cheese labels. Some brands may add gluten as a thickener. If you want to make it even heartier, try adding gluten-free pasta between the layers. This gives you a lovely, chewy texture. Feel free to explore these variations in the full recipe. After enjoying your Layered Zucchini and Squash Bake, store leftovers carefully. Let the dish cool down first. Then, cover it tightly with plastic wrap or foil. You can also use an airtight container to keep it fresh. Make sure to store it in the fridge. It will stay good for about 3 to 4 days. When you want to enjoy leftovers, reheat them gently. Preheat your oven to 350°F (175°C). Place the bake in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20 minutes or until warm. You can also use the microwave for quicker reheating. Just cover the dish, and heat for 1 to 2 minutes. Stir halfway through for even warming. If you want to save some for later, freezing works well. Cut the bake into portions. Wrap each piece in plastic wrap and then foil. This keeps out air and prevents freezer burn. You can freeze it for up to 3 months. When ready to eat, thaw it in the fridge overnight. Reheat in the oven or microwave, just as before. Enjoy your delicious meal anytime! You can prepare the dish a day in advance. First, follow the recipe steps until the layering is done. Cover the dish with foil and store it in the fridge. When you are ready to cook, preheat your oven. Remove the foil and bake for 30 minutes. This method keeps the flavors fresh and helps save time. Yes, you can switch cheeses based on your taste. Try using goat cheese for a tangy flavor. Feta cheese adds a nice salty touch. Cheddar cheese gives a rich taste. Each cheese will change the dish's flavor. Mixing different cheeses can also create a unique experience. This bake pairs well with many sides. A simple green salad adds freshness. Garlic bread is a tasty choice to dip. You can also serve it with grilled chicken or fish for protein. This dish works well for brunch or dinner too. Feel free to explore what fits your meal best! For the full recipe, check the section above. You learned about the key ingredients for a tasty layered zucchini and squash bake. We covered how to prep, mix, and bake this dish in simple steps. I shared tips to help you get the layers just right, and we discussed tasty variations, from adding protein to gluten-free options. Proper storage and reheating keep your leftovers fresh. By focusing on these points, you can create a delightful meal. I hope you enjoy making this bake as much as I do!

Layered Zucchini and Squash Bake

Delight in a delicious Layered Zucchini and Squash Bake that's perfect for any meal! This easy recipe features fresh zucchinis, yellow squash, and creamy ricotta, all baked to golden perfection. Enjoy a blend of savory flavors enriched with mozzarella and Parmesan. Whether it’s for a family dinner or a warm gathering, this dish will impress everyone at the table. Click through to discover the full recipe and elevate your culinary skills!
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Ingredients
  

2 medium zucchinis, thinly sliced

2 medium yellow squashes, thinly sliced

1 medium onion, thinly sliced

2 cups ricotta cheese

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 tablespoons olive oil

Fresh basil leaves for garnish (optional)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a skillet over medium heat, add olive oil and sauté the sliced onion and minced garlic until the onion becomes translucent, about 5 minutes. Season with salt, pepper, oregano, and basil. Remove from heat.

      In a large mixing bowl, combine the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese. Mix well and season with salt and pepper.

        Grease a 9x13 inch baking dish. Begin layering by placing a single layer of zucchini slices at the bottom of the dish, slightly overlapping each slice.

          Spread a layer of the ricotta cheese mixture over the zucchini, followed by a layer of sautéed onions.

            Add a layer of yellow squash slices on top, followed by a sprinkle of the remaining mozzarella and Parmesan cheese.

              Repeat the layering process until all ingredients are used, finishing with a layer of cheese on top.

                Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

                  After 30 minutes, remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.

                    Let it cool for about 10 minutes before slicing and serving. Garnish with fresh basil leaves if desired.

                      Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 6